Aubergine salad

Aubergine salad

I’m a big fan of aubergine whether grilled, fried or roasted. In this salad it will be combined with wonderful Mediterranean flavours: mint, lemon, pomegranate. A simple recipe that will add colour to your table. Check out the vegan option at the end.


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  • 2 aubergines
  • Arugula (salad rocket)
  • 100 ml yoghurt
  • 2 tablespoons tahini (sesame paste)
  • 2 sprigs mint
  • Extra mint leaves for garnish
  • 2 to 3 tablespoons pomegranate
  • Good quality olive oil
  • Salt and pepper


  1. Preheat the oven at 180ºC. Remove the top of the aubergines, quarter them and place on baking paper in a roasting tray. Roast them for about 20-25 minutes until nice and soft (check with a knife; if it goes in easily, they’re ready). Remove from the oven and let cool.
  2. For the sauce, mix the yoghurt and tahini well. Add the lemon juice, a pinch of salt and chopped mint leaves.
  3. Cut the aubergines in large chunks.
  4. In a large plate, place the arugula and top it with the aubergine chunks.
  5. Spread the sauce generously over them.
  6. Sprinkle the pomegranate, chopped mint leaves and freah round pepper.
  7. Finish off with a drizzle of olive oil and enjoy!

Make it vegan! Replace the yoghut either with soya yoghurt (careful with this one; it’s quite sweet) or water. If using water, use 100 ml water and 4 tablespoons tahini.

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